Vegetarian sausage salad – the speedy recipe

Ingredients

• 200 gvegetarian sausage
• 100 gcheese, such as Emmental
• 1onion
• 100 ggherkins
• 1 handfulchives
• 60 ml (4 tbsp)white wine vinegar
• 2.5 ml (½ tsp)salt
• 1.25 ml (¼ tsp)black pepper
• 60 ml (4 tbsp)neutral-flavoured oil, not olive oil

Instructions

1. 1

   Cut the ingredients

   Slice the vegetarian sausage and cheese into long strips. Peel and halve the onion, then cut it into very fine half-rings. Cut the gherkins into matchsticks and combine everything in a large bowl.

2. 2

   Mix the dressing

   Combine the white wine vinegar with the salt and pepper. Add the oil and mix thoroughly with the other ingredients.

3. 3

   Finish the salad

   Finely chop the chives. Add the dressing to the salad and toss everything together. For a more pronounced flavour, cover and leave to stand for 25–30 minutes if you like. Adjust the seasoning with salt and pepper, then garnish with the chives.

What is vegetarian sausage salad?

German Wurstsalat is a cold salad built around strips of sausage, often with cheese, onion and a tangy dressing. This meat-free version keeps that hearty, savoury character by using vegetarian sausage and cheese.

The recipe’s appeal is its contrast: rich sausage and cheese meet crisp gherkins and a sharp vinegar dressing. Cutting the ingredients into similar strips helps every forkful feel balanced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 29g protein, 18g carbs, 59g fat.

The vegetarian sausage and cheese provide most of the protein, while the sausage and oil contribute much of the fat. The gherkins and onion add relatively little energy, and the sausage and cheese also supply most of the carbohydrates in this estimate. Serve it with leafy salad or tomatoes for a fresher, more varied plate.

Choose ingredients with care

Vegetarian sausage: Choose a firm variety that will hold its shape when sliced and tossed. Its seasoning and saltiness vary, so taste the salad before adding more salt.

Cheese: Emmental gives the salad a mild, nutty flavour and slices neatly. A similarly firm cheese works well if you prefer a different flavour.

Get the cuts right

Fine onion: Thin half-rings distribute more evenly than thick pieces and are less likely to dominate a bite. A sharp knife makes it easier to keep them even.

Gherkins: Cut them into matchsticks to echo the long strips of sausage and cheese. This also spreads their tangy, crunchy texture through the bowl.

Balance the dressing

Vinegar first: Mixing the white wine vinegar with salt and pepper helps season the dressing before the oil goes in. Use a neutral-flavoured oil so it does not compete with the other ingredients.

Final seasoning: The sausage, cheese and gherkins may already contribute plenty of salt. Toss the salad, taste it, and only then adjust the seasoning.

Allow time for flavour

Quick option: The salad can be served as soon as it is assembled, which fits the stated 15-minute preparation time. The flavours will be brighter and more distinct straight away.

Rested option: Cover and leave it for 25–30 minutes for a more melded flavour. This optional wait is additional to the 15-minute preparation time.

Serve it simply

This is a substantial salad with savoury sausage and cheese, so it can be served as a light meal on its own. Add bread or rolls if you want something to catch the dressing.

For a more varied plate, serve it with leafy salad or sliced tomatoes. Keep any extra side lightly dressed so the meal does not become too rich.

Recipe notes & tips

• Use a large bowl so you can toss the strips without breaking them.
• Slice the onion as finely as you can for a more even flavour.
• Choose a neutral oil rather than olive oil, as specified in the recipe.
• Taste before adding extra salt because the sausage, cheese and gherkins can be salty.
• Keep the chives for the end so their fresh flavour remains noticeable.

Variations

• Add mustard: Stir a little into the vinegar before adding the oil for a sharper dressing.
• Use another cheese: Choose a firm cheese with a flavour you enjoy and cut it into strips.
• Add radishes: Slice them thinly for an extra crisp, peppery bite.
• Include apple: Cut a tart apple into matchsticks for a fresh, sweet-sour contrast.
• Change the herbs: Use finely chopped parsley instead of chives for a different finish.

Common mistakes to avoid

• Thick onion slices: They can overpower the salad; cut the onion into fine half-rings.
• Uneven strips: Large differences make the salad harder to eat; keep the sausage and cheese pieces similar in size.
• Too much salt: The other ingredients may already be salty; taste before adjusting.
• Using strongly flavoured oil: It can mask the vinegar and other flavours; choose a neutral oil.
• Expecting an instant meld: The flavours are sharper straight away; cover and leave the salad for 25–30 minutes if you prefer them more blended.

How to store

Store leftovers covered in the fridge and eat within 2 days. Toss before serving, and add fresh chives if needed; this salad is best served cold rather than reheated.

Frequently asked questions